Anyway, continuing my love affair with all things Mexican, today's recipe is for three bean enchiladas. The more eagle-eyed among you will notice that this is a vegetarian recipe. You may also notice that there have been a few such recipes scattered over the blog. The reason for this is that I have some kind of half-formed notion that it's good to go meat-free once a week. Don't ask me whether this is for health, ethical or financial reasons, cause I really haven't thought about it that much, but the upshot is that you will find the odd vegetarian recipe popping up. All of these recipes have (so far) been given the Hungry Man Seal of Approval (i.e. Emmet eats them), so why not give one a go?
Three-Bean Enchiladas - makes 5*
1 litre passata Tin each of chickpeas, kidney beans & cannelini beans
1 large onion, diced 1 large chili, finely diced
3 cloves garlic, crushed 1 tbsp paprika
2 tsp ground cumin 1 tsp cayenne pepper
Half tsp ground ginger Half tsp ground coriander
150g grated cheddar Bunch fresh coriander, chopped
5 large soft tortillas Salt, pepper & a pinch of sugar
1. Heat the passata in a large pot. Add the paprika, a teaspoon of the cumin, the cayenne, ginger, ground coriander & sugar. Give everything a good stir and allow to simmer very gently for 10 minutes. Season with salt and pepper, then remove and reserve half of it.
2. Meanwhile, heat a little oil in a separate pan and cook the onion, chili and garlic until nice and soft. Add the other teaspoon of cumin and mix well. Add the onion mix to the pot with the passata in it and stir in the three tins of beans (drained & rinsed, obviously). Check the seasoning and correct if necessary.
3. Oil an ovenproof dish that's big enough to take all your enchiladas in a single layer. Take one tortilla at a time (heating them for 10 or 15 seconds first makes them more pliable, btw) and spread about two dessertspoons of the bean mix along the middle of it. Roll up exactly as you would a fajita and place in the dish. Repeat with all five tortillas - they should be nice and snug in the dish. Pour your reserved passata over the top, spreading to make sure everything is evenly covered, then scatter with the grated cheese and bake at 210C for about 20 minutes, or until the cheese is golden and bubbling. Serve with a big green salad and plenty of sour cream or yoghurt.
* Five enchiladas? What kind of crazy-ass quantity is that?
So sue me, but five is exactly what fits in my dish and it works out perfectly for us - one for me and two for Emmet for dinner, then one each for lunch the next day. Deal with it.